Ingredients
- Serves six
- 1.5kg raw peeled tiger prawns, defrosted if frozen
- 100ml olive oil
- 50g butter
- 3-4 red chillies, deseeded and chopped
- 4 cloves garlic, crushed
- 2-3 lemons, cut into wedges (reserve some for serving)
- 2 tbsp flat leaf parsley (or coriander), chopped
- 1 baguette or crusty bread to serve
- Sea salt
Pat the prawns dry with kitchen roll to remove excess moisture. Warm some tapas style bowls in the oven.
Heat a wide heavy-based frying pan till it is almost smoking hot. Add the oil and butter and when it starts to foam, carefully add the prawns and season them. Over a high heat, cook the prawns for two to three minutes, or until they are pink and start to curl slightly.
Just before serving, toss the chilli and garlic into the pan. Season well with salt and squeeze some lemon juice into the pan.
Serve immediately, transferring to the warmed tapas style dishes, and toss through the herbs. Serve with lemon wedges and crusty bread to mop up the succulent juices.
